Focaccia Attack!!!

I made the most awesome bread today! I had previously made bread in my mother's bread machine, but never on my own without the assistance of a machine. For some reason, i decided that today was the day to try. I knew I wanted to make a super-flavorful bread to go along with the chili I made yesterday, so I started doing some research about focaccia. I LOVE FOCACCIA. It's so good. So here's what I found. It's a recipe by Tyler Florence that I found on foodnetwork.com. The next time I make it, this recipe will only be the basis for my bread, and I'll choose a different topping. Until then, this is the recipe I used.

 Ingredients:
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

 Toppings: 2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

 Directions: In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes. Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

 Alright, I should edit this. I did not have any olives or rosemary or parmesan, so I used Greek seasoning, garlic powder, caramelized onions, crushed red pepper flakes, black pepper, and pepperjack cheese. It's delicious! I recommend that everyone try this recipe out, as it's super easy, and then go forth and create your own delicious focaccia toppings. I think next time I'll do a thyme and tomato something-or-other. We'll just have to see!

First ever cooking tutorial video!

This is my first cooking video!! Please watch it and leave me some feedback!

http://www.youtube.com/watch?v=h1FGwrStONU&feature=g-upl&context=G28b3adaAUAAAAAAAAAA

Soooo....

I really am awful about posting in this blog. I also just remembered that I had nothing exciting going on in my life for almost a year (besides graduating college and finally realizing what I want to do with my entire life...) which is why I haven't been posting.

So here we go. I will turn over a new leaf. It's perfect timing too, because in a little more than a month I will be moving up to Hyde Park, NY to attend the Culinary Institute of America for baking and pastry arts. For all of you that know me, you know that baking is one of my passions. Without it, I'm not sure what to do with myself. I survive off of churning out countless cakes, cupcakes, and cookies for my friends for any occasion, and because of that, I believe with every fiber of my being that I'm making the right decision to attend the world's premier culinary school.

I would like to document my progression from an at-home baker to one that can create culinary masterpieces that blow the minds of everyone who encounters them. I've already started writing a cookbook that will help document the change, but posting an immediate reference for all of my friends might prove more interesting for everyone.

So I'll go ahead and post the last thing I made.

Kit Kat Ice Cream:

Ingredients:
2 large eggs
3/4 cup granulated sugar
1 cup of milk
2 cups of heavy cream
2 tsp vanilla extract
4 Kit Kat bars (chopped)
Mini chocolate chips (optional)

Put the eggs in a mixer, and mix until they are light and fluffy. Gradually add the sugar. Next, add heavy whipping cream and milk. Once combined, add vanilla extract. Refrigerate for 30 minutes, then pour into ice cream maker. Mix until ice cream is almost finished, then stir in Kit Kat bars and chocolate chips (if you choose). Freeze for an additional few hours to make sure ice cream the right consistency.

EAT (unless you're lactose intolerant).

So, the next time I bake something fantastic, I'll try to remember to post it on here!

;)